Introduction

This Street Corn Chicken Rice Bowl is a vibrant and satisfying meal that brings together juicy, marinated chicken thighs with smoky grilled corn tossed in a creamy, tangy topping. Perfect for a quick weeknight dinner or meal prep, it’s loaded with fresh flavors and easy to customize.

A white bowl filled with three clear layers: at the bottom, a base of fluffy white rice with a soft texture; on the left side, a bright yellow layer of cooked corn kernels; on top and to the right, charred and grilled chunks of orange-tinted chicken garnished with fresh green cilantro leaves. The chicken is topped with a drizzle of creamy white sauce and small pieces of chopped red onion scattered over the dish. The bowl sits on a white marbled surface with a few green cilantro leaves scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs
1 tablespoon lime juice
1 tablespoon avocado oil
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup sweet corn kernels (grilled preferred)
¼ cup thinly sliced red onion
½ cup sour cream
2 tablespoons mayonnaise
½ cup Cotija cheese, crumbled (plus extra for garnish)
1 teaspoon chili powder (for topping)
Salt and pepper, to taste
1 lime, cut into wedges
3 cups cooked rice
Fresh cilantro, for garnish

Instructions

Step 1: In a bowl, mix lime juice, avocado oil, chili powder, garlic powder, salt, and black pepper. Coat chicken thighs evenly with this marinade and refrigerate for 15-30 minutes.
Step 2: Heat a skillet over medium-high heat. Cook the chicken thighs for 8-10 minutes on each side until fully cooked and golden brown. Let rest for a few minutes, then slice into strips.
Step 3: In another bowl, combine grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, and chili powder. Season with salt, pepper, and a squeeze of lime juice to taste; adjust as needed.
Step 4: Warm the cooked rice using a microwave or stovetop with a splash of water to keep it moist.
Step 5: Divide the warm rice into serving bowls. Top with sliced chicken and a generous scoop of the street corn topping. Garnish with extra Cotija cheese, fresh cilantro, and lime wedges.
Step 6: Serve warm and enjoy with an optional squeeze of fresh lime juice.

Tips & Variations

Char the corn by grilling or searing it in a hot skillet to add a smoky flavor.
Adjust spice levels by adding cayenne pepper or jalapeños to the marinade or topping.
Swap the rice for cilantro-lime quinoa, cauliflower rice, or brown rice for a healthier option.
Use feta or grated Parmesan cheese if Cotija is unavailable.
Try alternative proteins like grilled shrimp, steak, or roasted tofu to switch things up.
Add toppings like avocado slices, black beans, pico de gallo, or crushed tortilla chips for extra flavor and texture.
Use dairy-free sour cream and mayonnaise plus nutritional yeast for a dairy-free version.

Storage

Store leftover rice, chicken, and corn topping separately in airtight containers in the refrigerator for up to 3 days. Reheat rice with a splash of water and cover to keep it moist; warm chicken gently in a skillet or microwave. Serve street corn topping cold or at room temperature for best flavor. You can freeze cooked chicken and rice for up to 3 months, but make the corn topping fresh.

How to Serve

A white bowl filled with three layers: the bottom layer is white cooked rice, the left side of the middle layer has bright yellow cooked corn, and the right side has grilled chicken pieces that are golden brown with charred black spots. On top of the chicken, there is a drizzle of white creamy sauce and small bits of chopped red onion and green cilantro leaves scattered around, adding fresh color. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn?

Yes, frozen corn works well. Make sure to defrost it first and char it in a hot skillet to mimic the smoky grilled flavor.

What can I substitute for Cotija cheese?

Feta cheese is a great substitute if Cotija isn’t available. Parmesan cheese can also be used for a different but tasty twist.